Cold coffee flavored oats, covered with plant-based yogurt and dusted with cacao powder make a delicious breakfast recipe known as Tiramisu Overnight Oats.
- ½ cup (about 60 grams) rolled oats (jumbo)
- 1/3 cup (80 ml) espresso
- 1 teaspoon ground flax seeds
- pinch of sea salt
- ½ tsp vanilla extract
- 1/3 cup (80 ml) plant-based milk
- 2 teaspoons maple syrup
- a few drops almond extract OR (non-alcohol) rum extract
- 3 tablespoons plain soy yogurt or vanilla soy yogurt
optional: add 1 teaspoon maple syrup and ½ teaspoon vanilla extract if you prefer (if you are using unsweetened plain soy yogurt)
- 1/2 teaspoon cacao powder for serving
Use a jar or bowl to prepare the oats (depending on how much you make). If you double the recipe, use a bowl. Add the rolled oats, ground flax seeds, salt, rum- or almond extract, vanilla extract, maple syrup, plant-based milk, and espresso to a medium bowl and stir to combine. Cover the bowl and place it in the fridge to soak overnight or for at least one hour.
The next day, give the oats another stir and serve in a smaller jar/a bowl with a layer or multiple layers of plant-based yogurt.
Start layering with the soaked oat mixture. Then the yogurt and more oats and yogurt if you wish. For a quick breakfast, serve half oats and half yogurt.
Dust the top yogurt layer with a generous layer of cacao powder.
If you use jumbo rolled oats, you can keep these overnight oats in the fridge sealed in an airtight container for up to 4 days until ready to be served.
Espresso is preferred because it’s strong and gives a deep flavor, but you can also make this caffeine-free.
Instead of vanilla soy yogurt, you can use unsweetened soy yogurt and stir in some more maple syrup and a drop of vanilla extract.
Make it gluten-free by choosing gluten-free oats.
Double or triple the recipe to make multiple jars overnight oats for the upcoming days.
Keywords: breakfast, overnight oats, oats, porridge, tiramisu,